Go Back

Vegetable Rice Pulao

A simple, healthy Indian vegetable rice pulao packed with fresh veggies and fragrant spices. Easy to cook for beginners — great for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, lunch, Main Course
Cuisine: Indian, Vegetarian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Basmati rice washed and soaked for 15-20 mins
  • 2 tbsp Oil (or light ghee)
  • 1 large Onion thinly sliced
  • 2 cloves Garlic finely chopped
  • 1 inch Ginger grated or finely chopped
  • 1/2 cup Green peas fresh or frozen
  • 1/2 cup Carrot chopped into small cubes
  • 1/2 cup Green beans chopped
  • 1 small Potato peeled and diced (optional)
  • 2 cups Water
  • 1 tsp Salt or as per taste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 bay leaf Bay leaf
  • 2 Cloves
  • 1 Cinnamon stick approx. 1-inch piece

Equipment

  • Heavy bottom pan or pot with lid

Method
 

  1. Rinse the basmati rice under running water until the water runs clear. Soak it in enough water for 15–20 minutes. Drain and keep aside.
  2. Heat oil (or light ghee) in a heavy-bottom pan on medium flame. Add bay leaf, cloves, and cinnamon stick. Stir for 30 seconds until aromatic.
  3. Add sliced onions, sauté until they turn light golden brown. Then add chopped garlic and ginger. Sauté for another 30 seconds.
  4. Add chopped carrots, green beans, peas, and diced potato (if using). Sauté the vegetables for 2–3 minutes.
  5. Sprinkle turmeric powder, garam masala and salt over the vegetables. Mix well so that spices coat the vegetables evenly.
  6. Add the drained rice and stir gently to combine with vegetables and spices for 1 minute.
  7. Pour in 2 cups water. Bring to a boil over high flame. Once boiling, reduce flame to low, cover the pan with lid, and let it cook until water is absorbed and rice is done (about 15–20 minutes).
  8. Once the rice is cooked, switch off the stove. Let it rest covered for 5 minutes. Then fluff up the pulao with a fork and gently mix.
  9. Serve the vegetable rice pulao hot with plain yogurt, raita or a side salad.

Notes

You can vary vegetables as per availability and preference. For higher fibre and lower glycemic load, use brown basmati rice instead of white. Adjust oil amount to 1 tbsp if you want a lighter version. Fresh coriander or mint leaves can be added before serving for extra aroma.